Crisp Cucumber Kimchi That Stays Crunchy
Home Cooking TV) How to Make Cucumber Kimchi That Remains Perfectly Crisp Until the Last Bite
Discover the secret to making cucumber kimchi that stays wonderfully crisp and doesn’t get mushy, ensuring deliciousness until the very end.
Cucumber Kimchi Ingredients- 2 Cucumbers
- Salt (for brining)
- 10 Scallions
- 1 Handful of Chives
- 1/4 Onion
- 3 Tbsp Fine Gochugaru (Korean chili powder)
- 1 Tbsp Saeujeot (fermented shrimp)
- 20g Minced Garlic (approx. 1.5 Tbsp)
- 2 Tbsp Anchovy Sauce
- 6 Tbsp Coarse Gochugaru (Korean chili powder)
- 50g Mung Bean Syrup or Plum Extract (approx. 3.5 Tbsp)
- 50g Grain Syrup or Honey (approx. 3.5 Tbsp)
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly. Bring water to a boil, and briefly blanch the cucumbers in it for just about 10 seconds, or until you can see steam rising. Immediately transfer them to an ice bath to cool completely. This quick blanching and chilling process is key to maintaining their crisp texture for a long time.
Step 2
Cut the cucumbers into segments about 4-5 cm long. Then, make deep cuts into each segment, dividing it into four quarters lengthwise. Be careful not to cut all the way through, so the pieces hold together. This creates pockets for the filling.
Step 3
Prepare a 10% brine solution by dissolving 100g of salt in 1 liter of water. Place the cut cucumbers into this brine and let them soak for about 30 minutes. While the cucumbers are brining, wash and chop the scallions, chives, and onion. Cut the scallions into 2-3 cm lengths, the chives similarly, and slice the onion thinly.
Step 4
After 30 minutes, remove the cucumbers from the brine, discard the salty water, and rinse them lightly under cold running water to remove excess salt. Drain them thoroughly in a colander. Excess moisture can lead to a watery kimchi.
Step 5
Place the drained cucumbers in a large bowl. Add 3 tablespoons of fine gochugaru and gently toss the cucumbers to coat them evenly with the chili powder. This initial coating helps the main seasoning adhere better later on.
Step 6
Now, let’s make the main seasoning paste. In a separate bowl, combine 1 tablespoon of saeujeot, 20g of minced garlic, 2 tablespoons of anchovy sauce, 6 tablespoons of coarse gochugaru, 50g of plum extract (or similar sweetener), and 50g of grain syrup (or honey). Mix everything well until there are no lumps. You can adjust the amount of salted shrimp and anchovy sauce to your preference.
Step 7
Add the prepared onion, scallions, and chives to the seasoned cucumbers. Gently mix everything together, ensuring the vegetables are well coated with the seasoning. Your delicious and crunchy cucumber kimchi is now ready! It’s great to eat immediately, but it will develop even deeper flavors when refrigerated and allowed to ferment.
